This cake is extremely heavy and dense, and loaded with wonderful flavors:

MANDARIN CHOCOLATE CAKE

CAKE:
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, room temperature
1 cup sugar
1 1/2 tablespoons grated orange peel
4 large eggs
1 large egg yolk
3/4 cup cake flour
1/4 teaspoon ground ginger
1 cup chopped almonds, toasted
3/4 cup crystallized ginger, minced
GLAZE:
1/2 cup whipping cream
2 tbsp plus 2 tsp Grand Marnier
11 ounces semisweet chocolate, finely chopped

FOR CAKE:
Preheat oven to 350 degrees F. Butter 10-inch cake pan. Line bottom with parchment; butter paper. Dust pan with flour.

Melt chocolate in top of double boiler over simmering water. Remove, add butter - 1 tablespoon at a time, mixing till smooth. Mix in sugar and orange peel. Mix in eggs, 1 at a time. Stir in egg yolk. Add cake flour and ground ginger, then chopped toasted almonds and crystallized ginger and stir. Transfer batter to prepared pan.

Bake until just springy to touch, about 1 hour 5 minutes. Cool cake in pan on a rack 15 minutes. Turn out onto rack, remove paper and cool.

FOR GLAZE:
Scald whipping cream with Grand Marnier in saucepan. Remove from heat. Add chocolate and mix until smooth. Cool chocolate glaze until thick enough to spread.

Arrange cake flat side up on rack. Spread glaze evenly over top and sides of cake. Refrigerate until glaze is firm, about 30 minutes. Serve at room temperature.

Servings: 12
Source: Bon Appetit